Salads Recipes
213 recipes. Page 9 of 9
Salads are light, healthy dishes built around fresh vegetables and fruits. From classic Caesar and Greek salads to Korean-style tofu salads and grain bowls, the range is broad. The dressing makes all the difference - and homemade versions are fresher and free of additives.
Taco Salad
Taco salad layers cooked ground beef, kidney beans, and corn over romaine, then adds tomato salsa, cheddar, and lime. Wash 160 g romaine, remove as much water as possible, and tear it into bite-size pieces. Drain 120 g kidney beans and 100 g corn kernels thoroughly as well. Heat a pan over high heat, add 1 tbsp olive oil, and spread 200 g ground beef in an even layer. Break up large clumps with a spatula as the meat cooks. Once no red color remains, continue cooking over high heat for another 2 to 3 minutes, stirring until the pan is dry and the beef edges are lightly browned. Lower the heat to medium, add the drained beans and corn, and warm them for about 1 minute while folding gently enough to keep the beans intact. Put the romaine in a large bowl, place the warm beef mixture on top, and add 120 g tomato salsa. Toss lightly, sprinkle over 50 g cheddar cheese, and squeeze in 1 lime immediately before serving. Fold only once or twice and serve promptly so the warm topping has little time to wilt the lettuce. Draining the vegetables and cooking off the beef's released moisture are important because both the salsa and lime add liquid during assembly. No separate taco seasoning is used in this ingredient list, so the measured salsa, cheddar, and whole lime provide the finishing seasoning.
Three Bean Salad
Three bean salad consists of kidney beans, chickpeas, and fresh green beans that are prepared by blanching. The green beans undergo a brief cooking process in boiling water for three minutes, which ensures they retain a bright appearance and a snappy texture. In contrast, the kidney beans and chickpeas used are canned varieties that only require thorough rinsing and draining to remove any excess starch from their surface. The recipe includes red onions that have been thinly sliced and then soaked in cold water. This soaking step is used to remove the sharp, raw bite of the onion, resulting in a mild sweetness that integrates well with the other components. The dressing for this salad is a combination of olive oil, apple cider vinegar, and Dijon mustard. The apple cider vinegar contributes a soft acidity to the mixture, while the mustard introduces a sharp and peppery element that provides flavor to the beans. Storing the assembled salad in the refrigerator overnight is an important step because it allows the dressing to soak into the beans and the green beans. This waiting period makes the dish a suitable option for individuals looking to prepare their meals ahead of time.
Tofu Avocado Salad (Pan-Seared Tofu and Avocado Bowl)
Tofu avocado salad combines pan-seared firm tofu, avocado, and cherry tomatoes over mixed greens with a soy, sesame oil, and lemon dressing. Wrap 300 g firm tofu in paper towels and press it for about 10 minutes, until the outside feels dry. Cut it into bite-size cubes. Preheat a skillet over medium heat for 1 minute, place the tofu in the pan, and leave it undisturbed for about 2 minutes so the underside can become firm and golden. Turn the cubes gently and cook the remaining sides for another 3 to 4 minutes. Transfer the tofu to a plate once the edges feel firm and let it cool slightly before it touches the greens. Halve 100 g cherry tomatoes. Cut 1 avocado immediately before assembly to shorten the time the cut surface is exposed to air. Make the dressing with 1 tbsp soy sauce, 1 tbsp sesame oil, and 1 tbsp lemon juice. Arrange 80 g mixed greens with the cooled tofu, tomatoes, and avocado, drizzle over the dressing, and toss gently so the soft ingredients keep their shape. Pressing and drying the tofu reduces splattering and helps the cubes sear more cleanly. Waiting for the first side to firm before turning is also important because repeated early movement can break the tofu. Cut the avocado only when the other components and the lemon-containing dressing are ready.
Tofu Satay Salad Bowl
Tofu satay salad bowl combines pan-seared tofu, lettuce, carrot, and cucumber with a peanut butter dressing. Wrap 250 g firm tofu in paper towels and press it for about 10 minutes, then cut it into thick pieces. Tear 100 g lettuce into bite-size pieces, cut 80 g carrot and 80 g cucumber into thin strips, and shake off their surface water. Preheat a pan over medium heat for about 1 minute and arrange the tofu in a single layer. Leave each side in contact with the pan for about 3 minutes, turning only when the underside looks golden and feels firm. For the dressing, whisk 2 tbsp peanut butter with 1 tbsp soy sauce, 1 tbsp lime juice, and 1 tsp chili sauce. If the combined dressing remains too stiff to drizzle, mix in 1 tbsp water. Put the lettuce, carrot, and cucumber in the serving bowl and toss them lightly with half of the dressing without pressing the leaves. Set the warm tofu over the vegetables and spoon the remaining dressing across the top, then serve immediately. Pressing the tofu and waiting for the first side to firm make the thick pieces easier to turn without breaking. Removing surface water from the vegetables keeps it from diluting the peanut dressing after the bowl is assembled.
Tofu Sesame Salad (Pan-Seared Tofu with Sesame-Soy Dressing)
Tofu sesame salad places pan-seared firm tofu over baby greens, red cabbage, and carrot, then finishes the bowl with a sesame-soy dressing and toasted sesame seeds. Wrap 300 g firm tofu in paper towels and press it for 10 minutes before cutting it into bite-size cubes. Thinly shred 60 g red cabbage and 50 g carrot, and wash and drain 100 g baby greens thoroughly. From the measured 1 tbsp sesame oil, spread 1 tsp in a pan and heat it over medium heat. Arrange the tofu in a single layer and cook each side for about 2 minutes. Wait until the underside looks golden and feels firm before turning the cubes slowly with a spatula. Transfer them to a plate after all sides have browned. For the dressing, whisk 1.5 tbsp soy sauce with the remaining 2 tsp sesame oil and 1 tbsp vinegar. Toss the vegetables lightly with half of this dressing and spread them in a serving bowl. Place the warm tofu on top, spoon the remaining dressing mostly over the tofu, and finish with 1 tbsp toasted sesame seeds. Pressing out moisture and leaving the first side undisturbed make the cubes easier to turn without breaking. Draining the greens and dividing the dressing also prevent the full amount of liquid from collecting on the leaves at the start.
Tsushima (Crumbled Tofu and Vegetable Salad)
This tofu and vegetable salad combines dry-cooked crumbled tofu with shiitake, carrot, burdock, and konjac simmered in dashi and finished with a vinegar dressing. Crumble 400g tofu into a pan and dry-fry over medium heat for 8 to 10 minutes. When moisture has emerged and the tofu is loose, drain in a sieve and cool completely. Combine the shiitake, carrot, burdock, konjac, 100ml dashi, 4g simmering sugar, and 6ml simmering soy sauce. Cook about 10 minutes until nearly dry, spread out, and cool. Mix the fully cooled tofu and simmered vegetables in a large bowl. Pour over the vinegar dressing, toss gently, fold in the green beans, and serve or chill.
Tuna Potato Salad (Creamy Tuna and Potato Salad)
Tuna potato salad combines mashed potatoes with drained canned tuna, salt-rested cucumber, carrot, and onion, using mayonnaise and whole grain mustard as the dressing. Wash 500 g potatoes with the skins on and boil them in enough water to cover. Drain them when a chopstick or skewer enters without firm resistance. Peel and mash the potatoes while they are still hot, stopping while small pieces remain instead of working them into a completely smooth paste. Finely chop 100 g cucumber, 70 g carrot, and 60 g onion. Distribute 0.5 tsp salt over the vegetables and let them stand for 5 minutes, then squeeze them by hand or in a clean cloth until they no longer drip. Drain 150 g canned tuna in a strainer until excess oil stops falling. Add the vegetables and tuna to the mashed potatoes and fold lightly to separate the tuna. Add 5 tbsp mayonnaise and 1 tbsp whole grain mustard, then continue folding from the bottom with a spatula. Avoid repeated pressing, which would mash the remaining potato pieces. Refrigerate the finished salad for 20 minutes and serve it cold. Thoroughly removing the vegetable liquid and tuna oil is what allows the measured mayonnaise to coat the mixture without a loose layer collecting in the bowl.
Tuna White Bean Salad (Lemon-Dressed Tuna and White Beans)
Tuna white bean salad combines canned tuna and cooked white beans with celery, red onion, parsley, olive oil, and lemon juice. Place 160 g canned tuna and 220 g cooked white beans in a sieve for at least 5 minutes. If liquid remains, press only gently enough to drain it without crushing the beans. Finely chop 60 g celery, thinly slice or mince 30 g red onion, and chop 15 g parsley using mostly the leaves. In a large bowl, mix 1.5 tbsp olive oil with 1 tbsp lemon juice for about 20 seconds. Add the drained white beans first and fold them from the bottom for no longer than about 1 minute, until the dressing coats their surfaces. Add the tuna while keeping some larger flakes intact, followed by the celery, red onion, and parsley. Fold the mixture instead of rubbing or stirring hard so the beans and tuna retain their shape. Refrigerate the salad for about 10 minutes. Check the bottom of the bowl before serving, and if the dressing has settled, lift and fold the salad once more before serving it cold. Thorough draining is the main control point because liquid carried by both the tuna and beans would thin the small measured amount of oil and lemon dressing.
Ukogi no Horohoro (Chopped Ukogi, Daikon, and Walnuts)
Ukogi horohoro blanches edible young ukogi shoots, minces them finely, and mixes them with miso-pickled radish and walnuts. Use only cultivated ukogi shoots sold for eating and remove thorns and tough stems. Swish through two changes of cold water and drain in a clean sieve. Boil 1L water with 5g additional blanching salt. Blanch 15g ukogi shoots for 30 seconds, transfer immediately to ice water, and squeeze firmly with both hands once cold. Finely chop the blanched ukogi, 10g miso-pickled daikon, and 20g walnuts separately to about 3mm, just coarser than rice grains. Cut the walnuts from two directions so no large pieces remain. Toss the three ingredients loosely with chopsticks. Taste the salt from the pickled daikon, then season gradually with up to 5ml soy sauce and 1g salt and divide into two bowls.
Kakinamasu (Daikon and Dried Persimmon Namasu)
Kakinamasu is a Shimane vinegared salad that combines daikon and carrot softened in brine with strips of well-dried persimmon. Cutting the vegetables into thin 5 cm batons and soaking them in salt water relaxes their rigid texture while retaining a clean crunch. After they are squeezed very dry, seeded persimmon strips are added with vinegar, sugar, and a pinch of salt. A short refrigerated rest lets the concentrated fruit sweetness spread through the sharp dressing without making the vegetables watery. Saijo persimmons, representative of Shimane, begin as an astringent fruit and become still sweeter when dried. Their reddish color, together with carrot, contrasts with the white daikon. This red-and-white appearance is considered auspicious, so kakinamasu has long been served at celebratory banquets and as a standard New Year dish.
Wafu Daikon Salad (Shredded Radish with Japanese Soy Dressing)
Wafu daikon salad combines finely julienned daikon and radish sprouts with soy sauce, rice vinegar, and sesame oil, then adds bonito flakes and nori. Trim the rough outer parts from 260 g daikon and cut it into very thin, even strips. Soak the shredded daikon in plenty of cold water for 5 minutes, gently separating any strands that cling together. Drain it in a sieve and press it with paper towels until the water between the strips has been removed. Make the dressing with 1.5 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil, stirring until the oil is distributed through the mixture. Immediately before serving, add the dry daikon and 30 g radish sprouts to the dressing. Lift and turn the vegetables briefly instead of pressing them, then transfer them to a plate. Add 4 g bonito flakes and tear 1 sheet of nori into small pieces over the top. The drying step matters because water carried from the cold soak would dilute the measured soy dressing. Have the bonito and nori ready before tossing the vegetables, since the dressed daikon and sprouts begin releasing water as they stand. Adding the nori last and serving immediately keeps it from sitting in the dressing.
Waldorf Salad
Waldorf salad combines crisp apple, thinly sliced celery, juicy grapes, and fragrant toasted walnuts under a light mayonnaise dressing. For 4 servings, prepare 2 apples, 2 celery stalks, 60 g walnuts, 4 teaspoons mayonnaise, 1 teaspoon lemon juice, 0.5 teaspoon sugar, and 100 g grapes. Rinse and dry the apples, then cut them into even bite-size cubes. Toss the cut surfaces immediately with the lemon juice so they remain bright while the other ingredients are prepared. Trim the celery, remove any noticeable tough strings, and slice it thinly. Halve the grapes and remove any seeds. Break only the largest walnut pieces so the finished salad retains their texture. Warm the walnuts in a dry pan over low heat for about 2 minutes, stopping when they smell fragrant, then let them cool completely before mixing. Stir the mayonnaise and sugar together in a large bowl until the sugar is evenly dispersed. Add any lemon juice left with the apples and mix until the dressing looks smooth. Add the apples, celery, grapes, and cooled walnuts. Fold from the bottom upward with a spatula and avoid pressing the fruit, which would release juice and thin the dressing. Cover the bowl and chill for 30 minutes. Stir once just before serving and check that the dressing still coats the ingredients lightly without pooling at the bottom.
Watermelon Feta Salad
Watermelon feta salad combines chilled watermelon, cucumber, feta cheese, and mint with olive oil and lime juice. Chill 300 g watermelon thoroughly, remove the seeds, and cut the flesh into bite-size cubes. If the cut pieces release a noticeable amount of juice, rest them briefly in a sieve before assembly. Slice 100 g cucumber into thin half-moons. Remove any tough stems from 8 g mint and chop the leaves roughly without crushing them. Place the watermelon and cucumber in a wide bowl, then drizzle 1 tbsp olive oil and 1 tbsp lime juice around the sides. Lift the pieces gently from the bottom instead of pressing them. Crumble 80 g feta by hand into a mix of small and medium pieces and scatter it evenly over the bowl. Add 0.2 tsp black pepper and the prepared mint, then turn the mixture only 3 or 4 times. Stop before the corners of the watermelon cubes begin to break. Serve immediately, or refrigerate for only about 10 minutes if the salad needs to be colder. Draining released watermelon juice and limiting the final mixing reduce the amount of liquid that collects in the bowl. Adding the feta and mint near the end also avoids crushing them while coating the melon and cucumber with the measured dressing.
Classic Wedge Salad
Wedge salad keeps iceberg lettuce in large sections instead of separating the leaves, pairing its cold, firm texture with blue-cheese dressing and crisp bacon. Lay 120 g bacon in a skillet without overlapping and cook over medium-low heat for 8 to 10 minutes. Let the fat render gradually; once the edges are crisp, move the bacon to paper towels, cool it completely, and crumble it into small pieces. Take half of the 60 g blue cheese and mash it finely. Mix it with 1/2 cup sour cream, 2 tablespoons mayonnaise, and 1 teaspoon lemon juice, leaving a few small cheese pieces rather than blending the dressing perfectly smooth. Cut 1 head of iceberg lettuce into 4 wedges while keeping part of the core attached to each section so the stacked leaves do not fall apart. Rinse the wedges in cold water and shake out the moisture trapped between the cut layers. Careful drying prevents water from thinning the creamy dressing on the plate. Halve 120 g cherry tomatoes, slice enough chives for 1 tablespoon, and keep the bacon cool until assembly. Place each wedge with its cut faces visible and spoon the dressing slowly over the top so some runs between the leaves. Add the bacon, tomatoes, remaining blue cheese, and chives evenly. Dress the wedges only when they are ready to be served, since an early coating softens the lettuce. If the blue cheese tastes too assertive, reduce its amount and replace part of it with Parmesan while keeping the same basic method.
Thai Beef Salad (Charred Sirloin Tossed in Lime-Fish Sauce)
Yam neua is a Thai beef salad that combines sliced seared sirloin with cucumber, tomato, red onion, and mint in a fish sauce and lime dressing. Let 260 g beef sirloin stand at room temperature for 10 minutes and pat the surface dry. Heat a pan thoroughly over high heat and sear the beef for 2 to 3 minutes per side as an initial timing guide. Do not use time or surface color alone to determine doneness. Check the thickest part with a food thermometer and continue cooking until it reaches at least 63C. Rest the cooked beef for 5 minutes. Meanwhile, thinly slice 60 g red onion. If its bite is strong, soak it in cold water for 5 minutes and drain it well. Cut 100 g cucumber and 120 g tomato into bite-size pieces. Mix 1.5 tbsp fish sauce, 2 tbsp lime juice, and 1 tsp chili flakes for the dressing. Slice the rested beef thinly and tear 12 g mint immediately before mixing. Toss the beef, cucumber, tomato, and red onion gently with the dressing, then add the mint and turn the salad once more. Serve before the beef becomes cold. The required pan time changes with the steak's thickness and the pan's heat, so the temperature reading governs rather than the suggested 2 to 3 minutes. This ingredient list has no separate salt; the measured fish sauce dressing provides the seasoning.
Salmon Salad (Seared Salmon over Greens with Soy Vinaigrette)
Salmon salad places pan-cooked salmon over lettuce, red cabbage, avocado, and radish sprouts with a soy and vinegar dressing. Pat a 250 g salmon fillet dry on every side, especially the skin, and season it with 0.25 tsp black pepper for 5 minutes. From the measured 1.5 tbsp olive oil, spread 0.5 tbsp in a skillet heated over medium heat. Put the salmon in skin-side down and leave it undisturbed for 4 minutes, then turn it and cook for another 2 minutes. Treat that timing as the first check because the required time changes with fillet thickness and pan heat. Measure the thickest part and continue cooking until the internal temperature reaches at least 63C. Move the cooked salmon to a plate for 2 minutes, then separate it along the grain into large pieces without pressing. Tear 100 g lettuce into bite-size pieces, shred 60 g red cabbage, and slice 100 g avocado immediately before serving. Whisk 1 tbsp soy sauce, 1 tbsp vinegar, 0.5 tsp minced garlic, and the remaining 1 tbsp olive oil for the dressing. Arrange the vegetables with 30 g radish sprouts and the avocado, place the salmon on top, and drizzle over the dressing. Toss lightly so the fish stays in large pieces. Check temperature rather than relying on a translucent center or the clock alone.
Korean Lotus Root Salad (Sweet and Sour Vinegar Soy Dressing)
This side dish blanches 300 g of thinly sliced lotus root, leaving the center crisp before coating the cooled slices with soy sauce and vinegar dressing. Peel the lotus root thinly, cut it evenly into 2 to 3 mm rounds, and place each round straight into cold water mixed with a little vinegar to limit browning. Bring plenty of water and part of the 2 tablespoons vinegar to a boil, then blanch the slices over medium-high heat for 3 minutes. Remove them when the edges look slightly translucent but the centers still resist the bite. Spread the hot slices in one layer to cool; piling them up would let residual heat continue cooking them and leave extra water on the surfaces. Stir 1 tablespoon soy sauce, the remaining vinegar, and 1 tablespoon sugar until no sugar granules remain. Toss the fully cooled lotus root gently with chopsticks, wait 2 minutes for dressing to enter the holes, and turn the slices once more. Sprinkle 1 teaspoon sesame seeds immediately before serving. If liquid collects during cold storage, shake it off lightly before plating so the dressing does not pool under the lotus root.
Korean Lotus Root Yuzu Salad
Korean lotus root yuzu salad starts with 320 g lotus root for four servings. Peel the root thinly, remove browned areas, and cut even 3 mm rounds. That thickness allows the pieces to remain crisp and pleasantly chewy after blanching without becoming tough. Bring plenty of water to a full boil, add a small splash of vinegar, and cook the lotus root over medium-high heat for 3 minutes. Lift the slices out when their cut faces look slightly translucent. Rinse them under cold water for 30 seconds to stop residual cooking, drain thoroughly, and spread them out so retained water does not dilute the dressing. Dissolve 1.5 tbsp yuzu marmalade with 1 tbsp vinegar, 0.4 tsp salt, and 1 tsp sugar, then stir in 1 tsp sesame oil last. Gently turn the cooled slices in this mixture without breaking them. Let them stand for about 5 minutes and toss once more so the dressing reaches the hollow channels. Finish with 1 tsp sesame seeds. If the yuzu marmalade makes the result too sweet, correct it with a very small amount of vinegar. Chill briefly and serve the salad cold beside a richer main dish.
Yu Sheng Prosperity Salad
Yu sheng prosperity salad arranges raw salmon with finely julienned daikon, carrot, and cucumber on a large platter, then adds plum sauce dressing and sesame seeds immediately before the ingredients are tossed. Use 220 g salmon sold specifically for raw consumption by a supplier whose refrigeration and raw-use handling directions can be checked. Pat it dry by pressing with paper towels, slice it thinly along the grain, and keep it refrigerated until the platter is ready. Cut 120 g daikon, 80 g carrot, and 100 g cucumber into thin strips of similar thickness. Blot visible surface water from the vegetables and keep them chilled as well. Mix 3 tbsp plum sauce, 1 tbsp lemon juice, and 1 tsp sesame oil until the sauce pours evenly without adding extra liquid. Arrange the vegetables in a ring and place the salmon in the center only at serving time. Drizzle the dressing thinly over the platter, add 1 tbsp sesame seeds, and toss by lifting the ingredients with chopsticks. Eat immediately. A raw-use label or previous freezing does not guarantee that every harmful germ is absent; thoroughly cooked seafood is the safest choice. Pregnant people, young children, older adults, and people with weakened immune systems should avoid dishes containing raw fish. Keep the salmon refrigerated throughout preparation and use clean hands, utensils, and work surfaces.
Yuja Mustard Chicken Naengchae Salad
Yuja mustard chicken naengchae salad combines shredded boiled chicken breast with cucumber, Korean pear, red onion, bell pepper, and cabbage in a yuja marmalade and Korean mustard dressing. Put 280 g chicken breast directly into boiling water without unlisted salt and cook it over medium heat for 10 to 12 minutes as an initial timing guide. Measure the thickest part and continue cooking until the internal temperature reaches at least 74C. Let the cooked chicken cool briefly, then tear it along the grain into long strands. Finely julienne 120 g cucumber, 80 g bell pepper, and 90 g cabbage. Thinly slice 50 g red onion, soak it in cold water for 5 minutes, and drain it thoroughly. For the dressing, first mix 2 tbsp yuja marmalade with 1.5 tbsp vinegar and 1 tsp sesame oil. Add the full 1 tbsp Korean mustard paste gradually and whisk until no lumps remain. Put the chicken and prepared vegetables in a large bowl and toss them by lifting with two-thirds of the dressing. Julienne 100 g Korean pear immediately before serving, add it last, and pour over all of the remaining dressing. Toss lightly, mound the salad on a plate, refrigerate for 5 minutes, and serve. Use temperature rather than color or time alone to verify the chicken. Adding the pear and final dressing at the end limits repeated handling of the cut vegetables.
Zucchini Noodle Salad
Zucchini noodle salad cuts raw zucchini into long strands, tosses them with cherry tomatoes in a lemon and olive oil dressing, and finishes with Parmesan and basil. Wash and dry 300 g zucchini and trim both ends. Use a peeler or spiralizer to make long strands, stopping when you reach the wetter, seedy center. Halve 120 g cherry tomatoes and keep the cut sides facing up until mixing. Finely mince 1 garlic clove so no large pieces remain. In a bowl, first mix 1 tbsp lemon juice with 2 tbsp olive oil, then add the garlic and stir for about 30 seconds until it is evenly distributed. Immediately before serving, add the zucchini strands to the dressing and toss for 30 seconds by lifting with tongs or chopsticks rather than pressing. Add the tomatoes and turn the mixture gently for only another 20 seconds. If liquid begins collecting at the bottom, transfer the salad to the serving bowl without waiting. Add 30 g Parmesan and 8 basil leaves only after plating. Cut zucchini begins releasing water after it contacts the dressing, so do not assemble the salad in advance. Preparing the dressing and toppings first, then completing the short mixing sequence immediately before serving, keeps the measured dressing from being diluted.
About Salads
Seasonal produce provides the best flavor and nutrition. Whether you are looking for a full meal replacement or a vivid side dish, these salad recipes offer balanced, straightforward options.